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Château Dauzac

The estate’s history is full of visionaries with new ideas that have enabled Dauzac’s outstanding terroir to come through in the wine.

1685: wine merchant Paul Drouillard transforms Dauzac into one of the finest wine estates in the Médoc 1855: the Wiebroock family, who had acquired the estate in 1841, obtain recognition of Château Dauzac in the famous classification.

1863: the Johnstons, also owners of Château Ducru-Beaucaillou, perfect the famous bouillie bordelaise (copper sulphate soution) at Dauza, thereby helping to save the European vineyards from destruction.

1929: Jean-Jacques Bernat acquires the estate. He was the first to practise temperature control during fermentation by using blocks of ice.